How To Sous Vide The Perfect Side For Any Dish: Carrots!

Carrots Sous Vide: A perfect side for any meal!

This is yet another bare bones technique that showcases the beauty of sous vide. When cooked traditionally you can lose the natural sweetness and delightful color that is usually lost when boiling vegetables. You end up diluting the carrots' natural sweetness, making them bland, and often times mushy. Sous vide actually prevents overcooking and the packaging helps retain everything that makes a great carrot!

Ready to go right out of the bag you can also toss them into a hot pan to caramelize with a bit more oil or butter and some fresh herbs.

Ingredients:

• 1 pound medium to large carrots, peeled

• 2 tablespoons garlic infused olive oil or similar

• Kosher salt

• Freshly ground black pepper

Directions:

1. Preheat the SV1 180°F/82°C

2. In a suitably sized VacMaster® bag or pouch, place the prepared carrots, garlic oil and kosher salt and black pepper to taste in a VacMaster® chamber machine, vacuum and seal.

3. Gently place the bagged carrots in the SV1 and cook until fully tender, about 1 hour.

4. Carefully remove the carrots and serve, or at this point, left in the bag, the carrots can be properly chilled and stored in refrigerator for up to 1 week.